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Organoleptic Characteristics of Flavor Materials - January 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Chili pepper (chipotle) essence

Supplier: Advanced Biotech

GRAS, CAS# n/a, natural

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Odor: @ 100%. Spicy, smoky, savory, phenolic and cooked vegetablelike.

Taste: @ 0.1%. Spicy, smoky and savory with a light meaty note.

Possible applications: Mainly savory flavors are the application of choice for this material, including cooked vegetables, tomato, soup, stew, broth, meat and of course, roasted pepper. A drop or two in Scotch whisky may also help to enlarge the smoky profile.

Advanced Biotech: www.adv-bio.com

Elder flower alcoholate

Supplier: Frutarom

FEMA# 2406, CAS# 91722-58-6, Sambucus sp., natural

Odor: @ 100%. Brown, floral, sweaty and botanical with a tomato undertone.

Taste: @ 0.1%. Brown, fermented, slightly davanalike, passion fruitlike and slightly tomatolike.

Possible applications: With its brown, fermented notes, this essence will enhance such alcoholic flavors as red wine and marsala as well as liqueurs of the berry type. It can also be used in dried fruit flavors like tamarind, prune, raisin and sun-dried tomato.

Frutarom: www.iff.com

γ-Dodecalactone

Supplier: Synerzine

FEMA# 2400, CAS# 2305-05-7, natural.

Natural occurrence: Butter, coconut, osmanthus, plum, peach and strawberry.

Odor: @ 1%.Fruity, peachlike, oily, creamy, fatty, milky and slightly coconutlike.

Taste: @ 2 ppm. Creamy, fruity, peachlike, fatty, and dairylike.

Taste: @ 5 ppm. Peachlike, creamy, fatty, waxy, fruity and milky.

Possible applications: This lactone will add richness and depth along with the delta lactones in dairy flavors like cream, milk and cheese. It will also add core fruity notes to peach, mango and apricot flavors and depth to coconut, apple, strawberry, jack fruit and papaya.

Synerzine: www.synerzine.com

2-Isobutyl-3,5-(and 3,6-)-dimethylpyrazine

Supplier: Synerzine

FEMA# 4100, CAS# 38888-81-2

Natural occurrence: Cocoa and potato.

Odor: @ 1%. Green, dank, earthy, musty, slightly vegetablelike, nutty and chocolatelike.

Taste: @ 2 ppm. Green, vegetablelike, nutty and brown.

Taste: @ 4 ppm. Earthy, vegetablelike, nutty, musty and brown.

Possible applications: This interesting pyrazine will add earthy, musty notes to green vegetable flavors like cucumber, green pepper, cabbage hearts, bitter greens, peas and carrots. Its nutty side will be appreciated in flavors like walnut, peanut, hazelnut, cocoa and dark beer

Synerzine: www.synerzine.com

Pyrazines mixture II

Supplier: Myrazine LLC

FEMA# various, CAS# various, EU natural.

Odor: @ 1%. Musty, brown, nutty, cocoalike and earthy.

Taste: @ 0.5 ppm. Woody, nutty, brown, astringent and musty.

Taste: @ 1 ppm. Nutty, oily, peanutlike, earthy and brown.

Possible applications: This versatile pyrazine mix will grace almost all nut flavors, especially peanut, pecan, cashew, macadamia, Brazil nuts and hazelnut. It will also add lovely brown notes to cocoa, toffee, burnt sugar, Swiss cheese, roast meat and browned butter flavors.

Myrazine LLC: www.myrazine.com

Linalyl acetate ex petitgrain

Supplier: Berje

FEMA# 2636, CAS# 115-95-7, natural

Natural occurrence: Basil, bergamot, cardamom, cinnamon, clary sage, lavender, juniper, dill, lime, lemon, neroli, orange, rosemary and yuzu.

Odor: @ 1%.Floral, bergamotlike, citruslike, woody, herbal and slightly cooling.

Taste: @ 2 ppm. Floral, citruslike, green and bergamotlike.

Taste: @ 5 ppm. Citruslike, bergamotlike, woody, floral and herbal.

Possible applications: Citrus flavors like lemon, lime bergamot and mandarin are very good candidates for this ester. Other excellent choices are floral flavors like lavender, clary sage and rose along with berry flavors like blueberry, raspberry and blackberry. A touch in pear and apple will enliven the profile.

Berje: www.berjeinc.com

2-Methyl-3-furanthiol, 5% in triacetin

Supplier: Natural Advantage

FEMA# 3188, CAS# 28588-74-1, natural

Natural occurrence: Beef, chicken, coffee, tuna and wine.

Odor: @ 0.5%. Gassy, sulfurous, meaty, savory, eggy and roasted.

Taste: @ 0.25 ppm. Meaty, brothy, savory, beeflike, and eggy.

Taste: @ 0.50 ppm. Meaty, brothy, beeflike, bloody, sulfurous, eggy and fishy.

Possible applications: This whiffy chemical, also known as fish thiol, will most definitely wake up the profile in roast meat flavors like beef, chicken and pork. Its savory quality will also enhance au jus, bouillon, egg, tuna, salmon and fried onion flavors.

Natural Advantage: www.natural-advantage.net

Blackcurrant buds absolute

Supplier: Frutarom

FEMA# 2346, CAS# 97676-19-2, Ribes nigrum, natural

Odor: @ 1%. Fresh, green, piney, tropical, catty and slightly berrylike.

Taste: @ 5 ppm. Slightly piney, fresh, green, woody and slightly berrylike.

Taste: @ 10 ppm. Fresh, piney, green, tropical, woody and fruity.

Possible applications: The light, sulfurous catty notes of this absolute will add freshness to berry flavors like strawberry, blueberry, blackberry, concord grape and to tropicals like passion fruit, guava and kiwi. It can also be used in herbal complexes like rosemary, oregano and juniper.

Frutarom: www.iff.com

2,5-Dimethylpyrazine

Source: Myrazine LLC

FEMA# 23272 CAS# 123-32-0, EU natural

Natural occurrence: Beef, beer, cocoa, coffee, kohlrabi, pork, potato chip, rice cake, rum and shrimp.

Odor: @ 1%. Nutty, musty, brown, earthy and cocoalike.

Taste: @ 2 ppm. Nutty, musty, brown and cocoalike.

Taste: @ 5 ppm. Burnt, nutty, musty, earthy, raw and cocoalike.

Possible applications: This is another pyrazine that plays an important role in roasted flavors, especially in nuts like peanut, almond and pecan as well as cocoa, bread crust, espresso and ‘toasted’ types.

Myrazine LLC: www.myrazine.com

 

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Organoleptic Evaluation Panelists

Organoleptic Evaluation Panelists

• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Master Flavorist, Prinova Flavors
• Tom Gibson, Director of Flavor Development, Flavorman
• Robert Pan, Consulting Flavorist
• Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Aparna Oak, Director of Flavor Innovation, Imbibe

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